step-by-step directions

step-by-step directions

Preheat a grillpan to high heat. Cut the slab bacon into thick slices - just shy of an inch. Arrange on the grillpan and cook until bacon has cooked through, about 3 minutes per side. Transfer to paper-towel lined plate.

Drizzle the spring onions lightly with olive oil, then generously salt and pepper and toss to coat. Grill on the grillpan until bright green and charred in spots, about 3 minutes.

Add the balsamic vinegar, red wine vinegar, tomato puree, onion, raisins, garlic, anchovies, brown sugar, cumin seed, cloves, and celery seed to a large saucepan and bring to a simmer. Cook until reduced by two-thirds, about 10 minutes. Strain the mixture, pressing on the solids to get maximum flavor. Discard the solids.